Ingredients
|
•
|
Ladyfingers (bhindi) tender
|
400 grams
|
|
|
|
|
•
|
Skimmed milk yogurt
|
1 1/2 cups
|
|
|
|
|
•
|
Ginger
|
1 inch piece
|
|
|
|
|
•
|
Black peppercorns
|
5-6
|
|
|
|
|
•
|
Gram flour (besan)
|
1 tablespoon
|
|
|
|
|
•
|
Oil
|
1 1/2 teaspoon
|
|
|
|
|
•
|
Whole dry red chillies
|
2
|
|
|
|
|
•
|
Cumin seeds
|
1 teaspoon
|
|
|
|
|
•
|
Green chillies,slit
|
3-4
|
|
|
|
|
•
|
Coriander powder
|
1 tablespoon
|
|
|
|
|
•
|
Turmeric powder
|
1/2 teaspoon
|
|
|
|
|
•
|
Salt
|
1 teaspoon
|
|
|
|
Method
Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip. Grind ginger with peppercorns to a fine paste. Whisk skimmed milk yogurt. Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool. Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, roasted besan and stir well. Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste. Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked. Serve hot.